If you’re looking for an alternative to cabbage, you may want to check out its leafy-green cousin, kale. The versatile cruciferous (“kroo-sif-er-us”) vegetable offers a host of health benefits.
- Curly kale has deep green, ruffled leaves. This variety has a pungent flavor with bitter peppery qualities.
- Ornamental kale, often referred to as salad savoy, may be green, white, or purple. Ornamental kale has a mellow flavor and tender texture.
- Dinosaur kale, or Tuscan kale, has dark blue-green leaves. This variety’s slightly sweeter flavor is more delicate than curly kale’s.
- Look for firm, deeply colored leaves and moist, hardy stems.
- Leaves should look fresh, not wilted, with no small holes or signs of browning or yellowing.
- Choose smaller leaves, which will be more tender and have milder taste than larger leaves.
- Put kale in a plastic storage bag, removing as much air as possible.
- Store kale in the refrigerator for up to five days.
- The longer kale is stored, the more bitter its flavor becomes.
- Do not wash kale before storing, or it will tend to spoil.
- Wash, chop and cook kale and apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts.
- Combine chopped kale, pine nuts, and feta cheese with whole-grain pasta drizzled with olive oil.
Source: The George Mateljan Foundation for The World’s Healthiest Foods